- 2 tablespoons (1/4 stick) butter
- 1 1/4 pounds uncooked large shrimp, peeled, deveined
- 1 cup chopped onion
- 1 tablespoon curry powder
- 3/4 cup whipping cream
- 3/4 cup bottled clam juice
- 3 tablespoons mango chutney
- Cooked white rice
- Chopped green onions
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and sauté until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add remaining 1 tablespoon butter to skillet. Add onion and sauté 3 minutes. Sprinkle with curry powder. Stir until onion is tender, about 1 minute longer. Add cream, clam juice and chutney. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 8 minutes. Return shrimp and any collected juices to skillet. Cook until shrimp are just opaque in center, about 1 minute longer.
- Spoon rice onto plates. Top with shrimp, sauce and green onions.